Gorgonzola and Walnut Linguine

By Leite's Culinaria

Ingredients

1/2 cup walnut halves
5 1/2 ounces dried linguine fini or spaghetti
2 tablespoons mascarpone cheese
2 tablespoons heavy cream
3 1/2 ounces gorgonzola dolce (chopped into small pieces)
Sea salt and freshly ground black pepper

Prep Time5mins
Cook Time20mins
Servings2

Instructions

Place the walnuts in a small skillet over low heat and toast until golden, about 5 minutes. Cool slightly, then chop.

Cook the linguine in a large pot of boiling, salted water, according to the package instructions.

Meanwhile, in a small heatproof bowl set over a saucepan of simmering water, or in a double boiler, combine the mascarpone and cream. Stir until incorporated, then add the gorgonzola and stir it in until melted. Season with salt and pepper.

Drain the linguine in a colander, reserving a cup of the cooking water, and return the pasta to the pot. Stir in the sauce and 1/4 cup of the pasta water. Sprinkle in half the walnuts and toss together using tongs. Add more pasta water, if needed.

Divvy between plates, sprinkle with the remaining walnuts, season with black pepper and serve.